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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-04-2019, 01:01 PM | #3256 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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I know some of you like to hear about business details. Like what does busy really mean? How much meat is that? Well, we now have 30 days of business under our belt, so I figured I'd share some highlights.
Total number of items served: 12,758 Pounds of meat served: 7,864 Carry Out: 58% Dine In: 42% Top selling BBQ: Brisket Gallons of BBQ sauce served: 276 I've trimmed 99% of every piece of meat that's gone out, and I can tell you, it sure feels like I've handled close to 10,000 pounds of meat in just a little over a month. My body hurts. And these numbers are with selling out as early as 5 most days, so I'm curious to see how these numbers scale when we're able to squeeze in a full dinner service as well. I hope this provides useful insight to anyone reading the saga and considering their own place. |
1 members found this post helpful. |
Thanks from: ---> |
11-04-2019, 02:41 PM | #3257 | |
Knows what a fatty is.
Join Date: 06-17-19
Location: Greensboro, NC
Name/Nickname : Kevin
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Quote:
Sure is fun to keep up with your venture though.
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Weber Performer Deluxe, Oklahoma Joe Bronco, Weber Genesis II E-435, Member's Mark 4 Burner Griddle |
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11-04-2019, 04:41 PM | #3258 |
Babbling Farker
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
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Man... 7,864 pounds... wow. I bet you are sore.
Hope you are enjoying it, though!
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PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320 |
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11-04-2019, 04:45 PM | #3259 |
Babbling Farker
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
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Curious, though - how does this stack up with your business plan? Are expenses and volume running about where you thought they'd be?
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PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320 |
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11-04-2019, 07:44 PM | #3260 |
On the road to being a farker
Join Date: 06-18-18
Location: The Chesapeake
Name/Nickname : Frank
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11-05-2019, 07:42 AM | #3261 | |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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Quote:
Labor is running right around 29% and food cost is kind of high at 37%. We're having a meeting this morning to discuss food costs. I think a few guys on meat during service are being a little heavy handed on portions. |
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Thanks from: ---> |
11-05-2019, 09:06 AM | #3262 |
Got rid of the matchlight.
Join Date: 08-19-13
Location: PA
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Thanks for the update. Congratulations! Heading to SB in a couple weeks for ND game and looking forward to returning to the Pig. Can't wait.
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11-05-2019, 01:27 PM | #3263 |
Full Fledged Farker
Join Date: 01-04-10
Location: Mansfield, TX
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Have them observe the way a CHIPOTLE employee puts meet on the tortilla. They measure that out like the overages come straight out of their pocket.
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LSG Large IVS, 22" WSM, 18.5" WSM, Yoder YS640, Traeger Tailgater |
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11-05-2019, 01:37 PM | #3264 | |
is One Chatty Farker
Join Date: 08-08-14
Location: Framingham, Taxachusetts
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Quote:
The D'Angelo's sub shop measure and weigh everything though.
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22" Weber Kettle black, 18" Weber Kettle black,Weber Genesis S-310 Stainless Gasser, Weber Genesis Silver Edition Gasser, 22" Weber Smoky Mountain, 28" Blackstone Griddle, Blackstone Pizza Oven, The Big Easy, Anova Immersion Cooker, PizzaQue, Kettle Rotisserie, Infrared temp gun, Maverick ET-732, ThermaPop, Grillaholics Grill Mats |
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11-05-2019, 02:40 PM | #3265 | |
Babbling Farker
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
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Quote:
As I said though, to be this close to your plan is excellent.
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PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320 |
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11-05-2019, 04:46 PM | #3266 | |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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Quote:
But we've got the scale up there today and they are using it to get a better feel for what needs to go on sandwiches and platters. A little practice and they will be on target I'm sure. In the meeting I explained that even just being one ounce heavy, times 140-200 covers a day, that could easily be 10 pounds of meat going out that shouldn't have, and that alone can drop food costs significantly... not to mention help keep us from selling out as early. As a side note, we're already expanding even more. While we finished part of the basement to put in a prep kitchen, we're now finishing the rest of the basement to make a full catering kitchen. Equipped with ovens, more holding cabinets, steam table, another walk-in cooler, the whole nine. This project is turning into a behemoth. |
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Thanks from: ---> |
11-05-2019, 09:34 PM | #3267 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Congratulations and for sure you are doing it right! Thanks for taking us along for the ride.
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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11-05-2019, 10:33 PM | #3268 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Once you get this all set up are you going to turn and burn this place, or stick around for the long haul. You seem the kinda bloke who could do both.
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A butterflies wings. About to bring down everything... |
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11-06-2019, 07:33 AM | #3269 | |
Babbling Farker
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
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Quote:
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PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320 |
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Thanks from:---> |
11-06-2019, 08:55 AM | #3270 |
is one Smokin' Farker
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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I'm sticking around. I love what I do and I love food. I can't picture doing anything else. I'd like to open up another one in a nice warm part of the country though, because I'm not a winter person though.
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Thanks from: ---> |
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